Elevated yet simple, this easy appetizer is guaranteed to impress.
(If you’ve got the option to’t find creme fraiche, sour cream also works.)
You want them to be about 12-inch thick; any thinner and they would likely fall apart.
Photo:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Ingredients
1 1/2lb.very small baby Yukon Gold or red potatoes (about 1 in.
plus 1/2 tsp.kosher salt, divided
3Tbsp.extra-virgin olive oil
1/4tsp.freshly ground black pepper
1/2cup (4 oz.
Fill with enough water to cover potatoes by 1 inch.
Bring to a boil.
Reduce heat to medium; simmer, undisturbed, until potatoes are just tender, 6 to 8 minutes.
(Do not overcook.)
Drain potatoes and return them to pot for a few minutes to help any remaining moisture evaporate.
Smash and season potatoes:
Preheat oven to 450F.
Transfer potatoes to a large rimmed baking sheet.
Drizzle with oil; toss until well coated.
Carefully season both sides with pepper and remaining 1/2 teaspoon salt.
Roast potatoes:
Roast potatoes until edges are browned and crisp, 30 to 35 minutes.
Let cool for 15 minutes.
Top each potato with about 1/2 teaspoon creme fraiche and 1/8 teaspoon caviar.
Try this recipe with salmon roe instead of caviar.
2,000 calories a day is used for general nutrition advice.
